Indonesian Gado-Gado with Peanut Sauce
A colorful Indonesian salad of vegetables, tofu, tempeh, potatoes, egg, and rich peanut sauce.
Equipment
- Steamer or saucepan
- Large skillet
- Blender
- Large platter
Ingredients
Vegetables and Protein
- 2 cups green beans trimmed
- 2 cups green cabbage shredded
- 1 cup bean sprouts
- 2 potatoes boiled and cubed
- 8 oz firm tofu fried and cubed
- 8 oz tempeh fried and sliced
- 4 large eggs hard-boiled and halved
Peanut Sauce
- 1 cup roasted peanuts unsalted
- 2 cloves garlic
- 1 red chile seeded
- 2 tbsp brown sugar
- 2 tbsp fresh lime juice
- 1 tbsp soy sauce
- 1/2 cup warm water plus more as needed
Instructions
Prepare Components:
- Blanch the beans, cabbage, and bean sprouts separately until just tender, then cool them in cold water.
- Boil the potatoes and eggs. Fry the tofu and tempeh until golden.
Make Sauce:
- Blend the peanuts, garlic, chile, sugar, lime juice, soy sauce, and warm water until thick and mostly smooth.
- Thin with additional water until the sauce is spoonable and taste for salt, sweetness, and lime.
Assemble:
- Arrange the vegetables, potatoes, tofu, tempeh, and eggs on a large platter. Spoon over the peanut sauce and serve.
Notes
- Use cashews or sunflower seeds for a peanut-free variation.
- The sauce can be made one day ahead and loosened with warm water.
Nutrition
Calories: 520kcalCarbohydrates: 46gProtein: 25gFat: 28gSaturated Fat: 5gCholesterol: 185mgSodium: 650mgFiber: 9gSugar: 13g